Fish Kebabs with Sauce and Brown Rice

Method

Cut the fish fillet in into 5cm cubes. Toss in the lime juice, salt and pepper.

Whip or beat the curd until smooth. Combine the rest of the ingredients and pour over the fish then leave to marinate for two hours.

Thread the fish pieces onto skewers, and grill until done.

Roast the cumin, coriander, pumpkin or sunflower seeds and peanuts for about 2 minutes. Allow to cool and then grind the mixture into a powder.

Heat the oil on a medium heat and fry till the onions till they are brown.

Put the heat on a low flame and add the chili powder followed by the tomato, mint leaves and salt with half cup of water and simmer for 5 minutes.
 

To Serve:
 
On each plate, arrange 3 tablespoon of cooked brown rice, half cup of fresh vegetable salad and 1/4 of the kebabs. Pour hot sauce on kebabs and serve.